Joshua Marsland 5 Course Tasting Menu

Bites: Braised duck tostada with grilled pear salsa, 72 hour marinated tri-tip with feta and garlic crostini

Earthy: Winter Panzanella Salad, homemade sourdough bread, artichokes, vibrant greens, banyuls vinaigrette

Foraged: Wild mushroom bisque, homemade creme fraiche, chanterelles, parmesan tuile

Local star: Dungeness crab fettuccine, perverse meyer lemon, garlic chives, pecorino romano

To share: Nicasio Valley Locarno brie en croute with persimmon jam, honeycrisp apples, homemade crostini

To indulge: Almond financier, sour cream gelato, bartlett pear

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